Wheat Gluten Protein Analysis provides proven, hands-on methods for analyzing wheat gluten proteins.

Wheat Gluten Protein Analysis also details the gluten protein complex, provides application and chemistry information and defines the separation of the gluten complex into monomeric and polymeric proteins. Designed especially for laboratory use, this guide will help food scientists achieve a higher degree of accuracy.

The book is divided into chapters by technique, each written by international experts in their fields. The chapters describe in understandable language how to extract, analyze and/or characterize each gluten protein by that technique.

Contents

1. Wheat Gluten Proteins

• Introduction
• Gliadins and Glutenins
• Gliadins and Glutenins are Related but Differ in their Aggregation Behaviour
• Separation and Classification of Gliadins and Glutenin Subunits
• Molecular Relationships of Wheat Gluten Proteins
• The Polymorphism and Genetics of Wheat Gluten Proteins
• Implications for Gluten Protein Analysis

2. Fractionation Techniques

• Introduction
• The First Question: Analytical or Preparative?
• Characteristics of the Sample that Influence Subsequent Fractionation Procedures
• General Factors Influencing Extraction
• Potential Pitfalls
• Final Remarks on Quantitative Extraction Procedures
• Preparative Fractionation
• The Native Protein
• Functionality Criteria Reflecting Composition
• Criteria Reflecting Conformation
• Criteria Related to the Actual Functionality of the Protein
• The Reconstitution System
• The Glutenin Macropolymer
• Summary of Functionality Tests
• Purification: a Conclusion

3. Electrophoresis of Wheat Gluten Proteins

• Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis
• Multi-Stacking-Sodium Dodecylsulfate-Polyacrylamide Gel Electrophoresis (MS-SDS-PAGE)
• Lactic Acid-Polyacrylamide Gel Electrophoresis (A-PAGE)
• Two-Dimensional IEF × SDS-PAGE and NEPHGE × SDS-PAGE
• Western Blotting

4. HPLC of Gluten Monomeric Proteins

• Introduction
• RP-HPLC
• Ion Exchange
• Conclusions

5. Separation of Gluten Proteins by High Performance Capillary Electrophoresis

• Introduction
• FZCE
• SDS-CE
• Conclusions

6. Size Exclusion Chromatography and Flow Field-Flow Fractionation of Wheat Proteins

• Introduction
• Size Exclusion Chromatography
• Flow Field-Flow Fractionation

7. Amino Acid and Protein Sequence Analysis

• Introduction
• Amino Acid Analysis
• Peptide and Protein Separation for Sequencing
• Automated Edman Degradation

8. Spectroscopic Analysis of Gluten Protein Structure: Circular Dichroism and Infra-Red

• Introduction
• Infra-Red Spectroscopy
• Circular Dichroism Spectroscopy

9. Small-Scale Quality Measurements

• Introduction
• Mixograph Tests
• Micro-scale Farinograph Tests
• Small-scale Extension Test
• End-product Quality Tests
• Incorporation Techniques

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